Island Genetics: Gastro Pop

The flower is grown indoors at a purpose-built in-door facility on Vancouver Island in no-till living soil utilizing data-driven organic farming practices to create an incomparable terpene expression and flavour. The flower is frozen at harvest and washed in ice water in small batches to make fresh frozen bubble hash. The bubble hash is pressed at low temperatures into rosin and then cold cured for 2 weeks to retain a wet terpy consistency.